The first time you set foot in Iceland, you’ll be immediately struck by the natural beauty of the landscape – towering volcanoes, jagged coastlines, sweeping plains blanketed with vibrant green moss…
However, what you probably won’t expect is how Iceland's isolated North Atlantic location has shaped its cuisine and culinary traditions. Away from other influences, Icelanders had to make do with whatever natural resources they had on the island.
So, if you’re going to explore the island with one of the best cheap car rentals in Iceland, you can’t miss out on any of these dishes. Let’s see what this incredible country has to offer!
Hákarl
Hákarl, which means ‘fermented shark’, is a traditional Icelandic treat that has been eaten for hundreds of years.
But why would they ferment it? Well, when Greenland shark meat is raw, it is poisonous. To make it safe to eat, it is fermented and placed to dry for several months.
Many people say it smells like strong cheese or ammonia, which some might find unpleasant. However, many people find the taste surprisingly light and enjoy the unique texture. Whether you like it or not, trying hákarl is an important part of any trip to Iceland!
Fish stew (Plokkfiskur)
Plokkfiskur, which means ‘plucked fish’ in English, is a traditional Icelandic stew made with:
- Boiled cod or haddock
- Potatoes
- Onions
- Flour
- Milk
- Different spices
Perfect for warming you up after a day of exploring Iceland's cold landscapes, this dish shows how resourceful Icelanders are and how they can make delicious food from simple, locally found ingredients. Rye bread and butter are often served with the stew to make it a full and filling meal.
‘Rúgbrauð’ or ‘rye bread’
Icelandic rye bread is a dark, thick bread that's usually baked in the ground using geothermal heat. Because it's baked slowly, this rye bread has a sweet taste that you can't find anywhere else.
Rúgbrauð is a traditional Icelandic dish that is eaten at any time of the day and is best when it is served warm with lots of Icelandic butter. You can also put smoked salmon, pickled herring, or hard-boiled egg slices on top of it to make an open-faced sandwich.
Hangikjot (Smoked Lamb)
When lamb is smoked over dried sheep dung or birch wood, it gives the food a unique flavor. And yes, we promise you we haven’t made that up.
Sometimes served cold in a salad or sandwich, and sometimes served hot as a main dish with potatoes and béchamel sauce, Hangikjot is a very popular part of Icelandic food culture. People love this dish around Christmas, but you can find it in most Icelandic houses and restaurants all year long.
Skyr, the famous Icelandic yogurt
There is a dairy product called skyr that has become quite popular in the West. Skyr, a kind of yogurt that’s thicker and creamier, is a traditional Icelandic food made from pasteurized skim milk and a certain kind of germs. Fun fact: it has been eaten in Iceland for over a thousand years.
Skyr is a tasty and healthy treat that can be eaten plain, with added sugar, or with fresh berries on top. It's full of protein and probiotics too, which makes it a great quick breakfast or lunch.
Kleinur: the weird Icelandic donuts
Kleinur is Iceland’s version of donuts that have the peculiarity of being twisted into a diamond shape and then deep-fried until golden brown. Usually, they have a little sugar on top, and you can eat them straight or dip them in your coffee.
People from Iceland and tourists alike love these sweet treats. They're a great way to end a meal or grab a snack while you're exploring the island. Try them and you'll soon know why these sweet, crispy cakes have been a favorite part of Icelandic food for generations!
Brennivín, a drink for the bravest of tourists
Last but not least, let's not forget Brennivín, Iceland's most famous spirit. This schnapp is called ‘Black Death’ because it has a strong flavor and a lot of alcohol. However, the taste is quite good: caraway seeds give it a flavor that is similar to aniseed or licorice.
Most of the time, Brennivín is served cold and drunk in small shots. It's an important part of Icelandic food culture because it's often used to wash down a bite of hákarl. Brennivín is a good drink to try if you like strong spirits or are just interested in traditional Icelandic drinks.
So, which one of these dishes would you like to try first?